By: Zeus
Recipe Description
Autumn heralds the harvest of apples and succulent soft fruits. It is the perfect season to go foraging among the hedgerows. The pinhead oatmeal in the topping makes this traditional hot dessert especially crunchy and flavorsome. Serve hot with creme fraiche or ice cream.
Autumn heralds the harvest of apples and succulent soft fruits. It is the perfect season to go foraging among the hedgerows. The pinhead oatmeal in the topping makes this traditional hot dessert especially crunchy and flavorsome. Serve hot with creme fraiche or ice cream.
Prep time
20 min
20 min
Cook time
35 min
35 min
Ready In
55 min
55 min
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Ingredients
Serves Tool
Serves To:USMetric| 2 | Pound(lb) | cooking apples | |
| 4 | Cup(c) | blackberries | |
| 1/2 | lemon, juiced (optional) | ||
| 1/2 | Cup(c) | butter | |
| 1/2 | Cup(c) | fine or medium pinhead oatmeal | |
| 1 | lemon rind, grated (optional) | ||
| 1 | Cup(c) | whole wheat flour | |
| 1/2 | Cup(c) | light brown sugar, softened |
Preparation
Preheat the oven to 400°F. To make the crumble topping, rub the butter into the flour, and then add the oatmeal and brown sugar and continue to rub in until the mixture begins to stick together, forming large crumbs. Mix in the grated lemon rind, if using. Peel and core the cooking apples, then slice into wedges. Put the apples, blackberries, lemon juice (if using), 2 tablespoons of water and the sugar into a shallow ovenproof dish, about 9 cups capacity. Cover the fruit with the crumble topping and sprinkle with a little cold water. Bake for 15 minutes, then reduce the heat to 375°F and cook for another 15 to 20 minutes, until crunchy and brown on top. Serve hot with custard, creme fraiche or vanilla ice cream.